On Thursday night, Kim wanted some comfort food, but my brain only started with the comfort concept of mac and cheese, and wandered into exotic Thai flavors. On Friday, Mandi and I were trying to think of ways to redeem ourselves with Kim and Rich by making something we could all enjoy a bit more, and was closer to the original comfort food idea. We went the opposite route, by STARTING with exotic dim sum, but filling them with comforting flavors. Mandi and I have done this once before, and it was one of the best things we have ever made! But we never tackled the famous steamed buns, the best of the dim sum family. For this night, we started with some of the dumplings we have made in the past, moved on to some steamed buns with shredded pork belly, and finished with dessert steamed buns!
Prepping the pork for braising. Not normally my style, but we used a pre-made Korean bbq sauce to make it easier for us. It had been a stressful day!
Make it taste a little better with some additions. Yes, that is busch light. What’s wrong with that? Now this just has to simmer away for awhile.
Yeast rising for the buns.
After you bring it together, it needs to rise for awhile. The recipe is linked at the bottom of this post.
The dumplings were the ones I made in that other dim sum post. We also made some Bacon-Pineapple-Jalapeno dumplings, because BPJ is one of Rich and Kims favorite combos!
Getting creative with the shapes.
Kim had a separate steamer that was actually really cool.
Just as good as I remembered! And the BPJ ones were awesome too! Now back to the buns.
Shredding the awesome pork.
Kim was asking us all Trivial Pursuit questions as we cooked.
Some of the sauce back into the shredded pork to make it nice and juicy.
All the ingredients lined up. We made a few BPJ ones too, just to see if it would be better in a bun or a dumpling.
Dip the whole thing in sesame oil after you seal it.
These buns are fantastic!
We finished off the night with some dessert ones.
Crushed almonds and cinnamon sugar.
One we just did cinnamon sugar and almond.
One was chocolate, peanut butter, and pretzels.
Wrap it up nice.
Chocolate on the left, white chocolate on the right.
The peanut butter and pretzel ones were awesome. The other varieties needed a bit more filling. We were all pretty much too full to even touch these things anyways!
Shredded Pork Belly
bottle of store bought Korean bbq sauce
half a beer
tablespoon soy sauce
tablespoon chili paste
dash of cumin and chile powder
pound of pork belly
Sear the belly, then add the rest of the ingredients to the pot and simmer it covered for 2 and a half hours. Shred, removing most of the fat and all of the skin. Add some of the cooking liquid to the pork mixture to make it juicy (skim some fat off the top of the liquid before this step).
The steamed bun dough we found here. It says it makes 24 buns, but we found them to be a bit large, and started making them half the size later in the night.